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Cook Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:6Yield:9 cupsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:6Yield:9 cups
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Yield:9 cups
Yield:
9 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2largecarrots, finely chopped1largeonion, diced2tablespoonsminced garlic1teaspoonchopped fresh rosemary2 14-ounce cans vegetable broth2medium zucchini, diced9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese4plum tomatoes, diced2tablespoonsred-wine vinegar
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
2largecarrots, finely chopped
1largeonion, diced
2tablespoonsminced garlic
1teaspoonchopped fresh rosemary
2 14-ounce cans vegetable broth
2medium zucchini, diced
9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
4plum tomatoes, diced
2tablespoonsred-wine vinegar
DirectionsHeat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.Originally appeared: EatingWell Magazine, October/November 2006
Directions
Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.
Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.
Originally appeared: EatingWell Magazine, October/November 2006
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Nutrition Facts(per serving)198Calories8gFat27gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
